ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Pistachio Logs

Submitted by Betty Lubic, who works at the March of Dimes, Downtown.

1 cup butter, room temperature
3/4 cup sugar
1 teaspoon vanilla
2 1/2 cups flour
1/4 teaspoon salt
1/2 cup ground pistachio nuts (about 5 ounces nuts in shell)
Confectioners' sugar

Preheat oven to 325 degrees. Shell pistachios if necessary, and grind finely in a food processor.

Cream the butter, sugar and vanilla.

Stir together the flour, salt and ground pistachio nuts. Add dry mixture to creamed mixture and blend well. (Tester's note: Will look crumbly at first, but continue to blend until it starts to form a ball.)

Break off a bit of dough (roughly the size of a walnut) and shape it into a little log, about 2 inches long by 3/4 inch wide and 1/2 inch thick. Place the logs on ungreased cookie sheets. Repeat until all the dough is used, leaving about 1 1/2 inches between logs on cookie sheet.

Bake for 15 to 20 minutes. The cookies will be slightly browned around the edges. They will be soft to the touch but will firm up as they cool. Allow to cool on the cookie sheet for about a minute, then transfer to wire racks. While the logs are still warm, sprinkle them with confectioners' sugar sifted through a fine strainer. Makes 3 dozen.

Tested by Betsy Kline

Thursday, December 02, 1999



bottom navigation bar Terms of Use  Privacy Policy